We had a great turn out to last week’s class at the LivingWell Bistro! If you are interested in joining us for the next one, please put November 6th on your calendars! J Thank you to all who participated! The feedback on the previous post was fantastic. Quite a few were skeptical…but pleasantly surprised!Portland’s fall season this year has been gorgeous! I don’t know if any of you have had the opportunity to drive through the Columbia River gorge to go apple picking and look at the leaves, but a few weekends ago I had the opportunity to drive through the gorge, visit Multnomah Falls, and pick a few apples. The variety of leaf colors that can be seen throughout the mountain ranges was (and still is) astounding – many more colors than previous years. And from what I could tell, the apple crop was abundant too! One employee commented to me today, that this past weekend he had the opportunity to attend an Apple Festival! And when I was picking up a few groceries at Whole Foods, they were sampling about 10 different varieties of apples as well. How many varieties of apples have you tried? Most have tried a Braeburn, Granny Smith, and perhaps even a Red Delicious apple – but have you tried a Pink Lady (it really does exist), or a Honey Crisp? Did you know that the United States grows more than 2500 varieties of apples? And according to the California Apple Commission, apples can be grown in every state within the United States (including Alaska). I’d encourage you to try a new variety – most stores would let you sample one if you are a little unsure! While apples may seem like a common food – packed in a lunch, sliced up with some caramel dip, or made into applesauce – there are plenty of fun new ways to incorporate an apple into your diet! Apples have one average 5 grams of fiber, only 80 calories, and are naturally fat, sodium and cholesterol free. How about combining two fall favorites – apples and butternut squash? I did just that to prepare this fantastic plant-based soup (easily organic too, just watch your labels when grocery shopping or picking items at your farmer’s market)!Butternut Squash & Apple SoupIngredients:

Warm the margarine, olive oil, onions, and herbs in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Add the squash, apples, salt, pepper, and cook until the apples have started to gain a little color. Then add 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 15 to 20 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade. Another option would be to use an immersion blender or to slowly place batches into a blender (with the lid off), covered with a towel to puree.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Garnish with additional fresh sage or a small bit of pinenut sour cream!

Additional options – try adding a little curry (and remove the herbs), or try a sweeter alternative using some cinnamon, ginger, and a touch of nutmeg and drizzle the final product with a bit of maple syrup! You may also add a sweet potato, as a substitute for some of the butternut squash!Another item that could be served would be braised red cabbage and apple! This, again, incorporates seasonal items in a tasty plant-based side dish!Braised Red Cabbage & ApplesIngredients:

2 tablespoons Earth Balance (or another vegan margarine)

1 tablespoons good olive oil

1 garlic clove, smashed

1 apples, try using a Gala, Fuji or Pink Lady (peeled)

2 pounds of red cabbage, finely shredded

½ cup apple cider

½ teaspoon caraway seeds

1 teaspoon salt

½ teaspoon pepper (optional)

1 ½ tablespoons apple-cider vinegar

Directions:

Warm the margarine, olive oil, and garlic in a large skillet over medium heat, stirring for 1 minute.

Add cabbage, apple, cider, caraway, salt and pepper, sautéing for roughly 20 minutes, until the cabbage is tender. Stir occasionally, scraping the bottom of the pan.

Add the vinegar and cook, uncovered, stirring occasionally until the liquid has evaporated. Season to taste. Serve warm!

Recipe based on recipe in Gourmet, October 2007.Enjoy this apple season! Try a new variety of apple this season and find a new plant-based, apple-based recipe to add to your cooking repertoire. Post a comment to share your favorite type of apple or post an idea for your favorite apple recipe!